Cabbage a la Cluj in a Roman pot

Cabbage a la Cluj in a Roman pot – a feast of flavors and tradition

Who hasn't heard of the delicious cabbage a la Cluj? This recipe is a true culinary treasure, bringing together simple ingredients with a unique taste. Its roots lie deep in gastronomic traditions, where sour cabbage and meat harmoniously intertwine, creating a comforting and flavorful dish. Whether you're cooking it for a family meal or to impress guests, this dish is an excellent choice.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6

Necessary ingredients

1. Cabbage - 500 g sour cabbage, chopped
2. Meat - 500 g minced meat (pork and beef mix)
3. Rice - 1 cup rice, washed
4. Onions - 2 green onions, chopped
5. Carrot - 1 carrot, grated on a small grater
6. Tomato paste - 2 tablespoons
7. Dill - fresh or dried, to taste
8. Spices - for meat (choose your favorites, such as paprika, thyme, or oregano)
9. Salt and pepper - to taste
10. Oil - for sautéing
11. Eggs - 2 eggs
12. Sour cream - 1 tablespoon
13. Tomatoes - slices, for decoration
14. Bacon - a few pieces, for added flavor

Preparation

1. Preparing the cabbage
Start by sautéing the onion and carrot. In a large skillet, heat a little oil over medium heat. Add the chopped onion and grated carrot, letting them brown slightly for 5-7 minutes until they become translucent.

Then, add the chopped cabbage and enough water to cover it. Cover the skillet and let it simmer on low heat for about 20 minutes. When the cabbage is almost done, season with salt, pepper, and tomato paste. Let it simmer for another 10 minutes, then set aside to cool.

2. Preparing the meat
In another skillet, heat a little oil and add the chopped onion. Sauté until golden, then add the minced meat. Let it brown, stirring occasionally to prevent sticking. Once the meat has changed color, add the washed rice and a cup of water. Cover and let it simmer on low heat until the water has evaporated and the rice is cooked. Season with meat spices, pepper, and dill, then set aside.

3. Assembling
Here comes the moment when all the flavors come together! Prepare a Roman pot that has been soaked in water for 30 minutes to prevent cracking. Grease it with a little oil and place a layer of cabbage at the bottom of the pot. Add all the meat with rice on top, followed by another layer of cabbage.

In a bowl, beat the eggs with a pinch of salt and sour cream. Pour this mixture over the cabbage. On top, place the tomato slices and pieces of bacon for an extra savory flavor.

4. Baking
Preheat the oven to 180°C and place the Roman pot inside. Bake the dish for about 45-60 minutes, or until the top mixture becomes golden and appetizing. The aroma that will fill your kitchen is simply irresistible!

Serving
Let the cabbage a la Cluj cool slightly before serving. It is delicious both warm and cold, and pairs perfectly with fresh sour cream on top. You can accompany this dish with a crunchy green salad or warm polenta for a truly traditional meal.

Tips and useful advice
- Ingredient variations: You can experiment with different types of meat, such as chicken or turkey, or add some mushrooms for extra moisture and flavor.
- Calories and nutritional benefits: This recipe contains about 350-400 calories per serving, being a good source of protein due to the meat and rice, and vitamins from the vegetables.
- Frequently asked questions:
- Can I use fresh cabbage instead of sour cabbage? Yes, but you will need to cook it longer to achieve the same flavors.
- How can I make the dish spicier? Add some finely chopped fresh chili or chili flakes to the meat mixture.
- What drink pairs well? A dry white wine or a blonde beer are excellent accompaniments for this dish.

In conclusion, cabbage a la Cluj in a Roman pot is a recipe that not only satisfies your hunger but also pays homage to culinary traditions. Cook it with heart and enjoy every bite!